Brownie Mix Rocky Road Bars
by Bruce Weinstein
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• Gooey, fudgy, or cakey, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't love brownies?
• The Ultimate Brownie Book has thousands of ways to make America's favorite treat, including blondies, frostings, and doctored brownie mixes!

Bruce Weinstein is the author of The Ultimate Ice Cream Book, The Ultimate Party Drink Book, and The Ultimate Candy Book. A cooking teacher and a food and travel writer, Bruce's work has appeared in the New York Times Magazine, Bon Appétit , Gourmet, and the Wine Spectator. He lives in New York City.

In this ultimate guide to America's favorite treat, discover old-time classics such as Chocolate Syrup Brownies and Butterscotch Brownies, and new tastes such as Cranberry Brownies and Malt Brownies.

• For those who prefer blondies, try Peanut Butter Blondies and Jam Swirl Blondies.
• Short on time?
  Turn to Bruce's doctored up brownie mix recipes that include innovative ideas for Baked Alaska, Black Forest Cake, and even S'mores.

Brownie Mix Rocky Road Bars
Recipe excerpted from The Ultimate Brownie Book ©2002 by permission of the author. May bot be reproduced without the permission of the author, All rights reserved.

Makes twenty-four 2 1/4 X 2 1/8-inch brownie bars

What you need:

• Unsalted butter for the pan
• All-purpose flour for the pan
• One 19.9-ounce package brownie mix, or any brownie mix suitable for a 9 X 13-inch baking pan
• 3 large eggs, at room temperature, lightly beaten
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 1/4 cup milk (whole, low-fat, or fat-free)
• 3 cups mini marshmallows
• 1 cup chopped walnuts
• 6 ounces semisweet chocolate chips (about 1 cup), or chopped semisweet chocolate

What you do:

1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 X 13-inch baking pan; set it aside.
2. Place the brownie mix, beaten eggs, melted butter, and milk in a large bowl; stir with a wooden spoon until smooth, then pour into the prepared pan. Bake for 30 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached.
3. The moment the pan is out of the oven and on a wire rack, sprinkle the marshmallows over the top, followed by the nuts and the chocolate chips. Cover the pan with aluminum foil to hold in the heat for 5 minutes; then uncover the pan and cool for an additional 30 Minutes.
4. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering tightly with plastic wrap for storage at room temperature for up to 4 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 3 months; allow them to thaw at room temperature before serving.

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Emeril's Favorite French Toast
We have another egg-ceptional idea from chef Emeril Lagasse who says, "Oh, man, talk about a walk down memory lane. This is one of the first things I ever made in the kitchen when I was a little boy. Even back then I liked to experiment to keep things interesting, and this is the result of one very successful experiment. The orange flavor in this French toast will just about knock your socks off. Try it-I bet you'll be back for more!"

Great Gift & Fundraising Idea
Brownies in a Jar Gift
Everyone loves brownies.  Brownies are the perfect gift and you'll love our Brownies in a Jar. All you need is a one quart jar that you can pick up at your local craft store.  Just take the ingredients for the Double Fudge Brownie Mix and fill the jar.  You can make the jar festive by using a colorful ribbon to tie on the recipe instructions along with a note from you.  Using a small piece of material you can also cover the lid of the jar add the ribbon and you have "wrapped" your gift!

Strawberry Cake
with Strawberry Cream Cheese Frosting
by Anne Byrn, The "Cake Mix Doctor"
Shirley Lambert of Tullahoma, Tennessee, takes strawberry cake seriously.  So seriously she adds only fresh strawberries to this dazzling pink cake, along with coconut and chopped pecans.  Now, this type of cake has been around for some time.  It's based on a white cake mix to which you add strawberry gelatin and berries.  But of the countless cakes of this genre I have tasted, this is my favorite.

Irish Cream Fudge
This week's Dessert of the Week features Irish Cream Fudge.  This delicious treat makes a great gift and family dessert.  This recipe makes about 5 pounds of fudge. You can use any kind of Irish Cream you choose.  Also nuts are optional and if you choose to add them, any type your like will work well with this recipe.

The Ultimate Party Drink Book
by Bruce Weinstein

The Ultimate Candy Book: More Than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats
by Bruce Weinstein